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For months the rumors surrounding Remington Tavern have been flying. As a big fan of both Chefs behind the restaurant, Mark Hutchinson and Paul Jenkins, as well as a big fan of oysters, it was one of the local restaurant happenings that I have been most looking forward to. Through the spring and early summer I waited, eagerly. Then, to my surprise, Remington Tavern opened on a random Wednesday mid-July without any fanfare or announcement. I grabbed my favorite dinner companion, Adam (a local chef) and we took the short drive up Delaware Ave. for dinner.

The tavern is unassuming from the outside, a theme I found throughout the night, but walking in, the grandness of the space is seriously impressive. The entire space is open: lofty ceilings, marble topped horseshoe bar, and long red leather banquets. Even with all the “big-ness” Remington Tavern still feels inviting, an industrial elegance I’d call it. There are sleek duel fireplaces to warm it up on cold-nights, the tabletops are stainless steel, and the red-bordered cloth napkins give a nod to New England seafood joints. An old coal shoot has been turned into an awesome light fixture over the bar, the hardwood floors are oiled, not sealed, for easy clean up and no slipping. Every detail has been carefully thought out. The vibe is great.

The wine and beer menus have fantastic choices at every price point and a great variety of draft and bottled beers. We opted for the Cave Spring Dry Riesling to go with the expansive tasting menu we ended up lining up for ourselves. We were told that this will be the only menu that will stay consistent, as all the others change frequently, if not daily. I love restaurants that do this, and with Remington being so new they aren’t held to anyone’s expectations or “favorites” so they can take risks.

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